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Method
Stuff the snipe with a stuffing made of foie gras and truffles seasoned and moistened with brandy.
Cook in butter containing chopped truffles.
Serve with a giblet and Madeira sauce.
Madeira Sauce
½ oz butter
1 teaspoon tomato puree
3 shallots chopped finely
½ pt stock
2 oz bacon chopped finely
1 teaspoon mixed hers
1 level dessertspoon flour
Seasoning
6 to 8 mushrooms stalks
1 sherry glass Maderia
Method
Fry bacon and shallots in butter until golden brown.
Add the flour, brown and cook out.
Add puree, mushroom stalks, stock, seasoning and simmer for 15 minutes.
Add herbs and Madeira and simmer for another 5 minutes
Strain and simmer until correct consistency, about 3 mintues.
Stuff the snipe with a stuffing made of foie gras and truffles seasoned and moistened with brandy.
Cook in butter containing chopped truffles.
Serve with a giblet and Madeira sauce.
Madeira Sauce
½ oz butter
1 teaspoon tomato puree
3 shallots chopped finely
½ pt stock
2 oz bacon chopped finely
1 teaspoon mixed hers
1 level dessertspoon flour
Seasoning
6 to 8 mushrooms stalks
1 sherry glass Maderia
Method
Fry bacon and shallots in butter until golden brown.
Add the flour, brown and cook out.
Add puree, mushroom stalks, stock, seasoning and simmer for 15 minutes.
Add herbs and Madeira and simmer for another 5 minutes
Strain and simmer until correct consistency, about 3 mintues.
